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1. Safety importance when preserving food. 1. Necessary equipment and tools for the lesson.
2. Safety importance when working with kitchen equipment. 2. Assigned group work and dishes.
3. Emphasize the importance of sanitized equipment and tools. 3. Key terms and topics
4. The role food preservation has shaped and helped human 4. Jarring vs Canning
civilization.
5. Life lesson preparation for being responsible and controlling
a budget.
SAFETY: AIDS:
1.Teacher to ensure gas stove pilots are lit. 1. Necessary equipment for the lesson: Sauce pan, green
2. Assist students with lighting of stoves if needed. cutting board, wooden spoon, strainer, bowl, pickling
3.Each student must wear PPE when working with hot cooking jar ( 500ml),
surfaces. 2. Good Eats Pickling Video.
4. Ensure students are stirring away from their bodies. 3. Pickling Recipe
5. Pickling mixture reaches 212 Fahrenheit for 20 seconds. 4.
6. Ensure students are straining pickling liquid carefully. 4.
1. Groups to prepare their mise en place for their pickled 1.Was it hard to complete this recipe?
red onions. 2. Who enjoyed making their own pickled red onions?
2. Groups to clean their stations before starting their 3. Will you try and pickled another vegetable or fruit at
pickling liquid. home?
3. Students to cooperatively work on pickling recipe.
4. Groups to ensure pickling jar is sterilized.
5. Bring pickling liquid to a boil and immediately pour
over sliced red onions.
6. Store in appropriate area for processed and condiment
food items in refrigerator.
7. Groups to complete assigned cleaning tasks. ASSIGNMENT: Preserving Foods Assignment. Brining
Assignment.